American Beauty Recipe Reviews (Pg. 3) - Allrecipes.com (107016)

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Brown Sugar Smokies

Reviewed: Jan. 13, 2008
No one at my party cared for these, and I made them exactly as stated. I did find that I had to turn the smokies to get the bacon to cook, and it took way longer to get it all cooked than the recipe noted. That said, I won't make these again. Glad I tried them, though.
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Creamy Banana Bread

Reviewed: Dec. 14, 2007
Wonderful! This is the only b.b. recipe I'll make from now on. Very moist. The cream cheese flavor is very subtle. I used only 2 cups of sugar, instead of 2.5, and that was fine. I see that this doesn't call for salt; I'll add 1 tsp next time. I think salt reacts positively in the chemical process with the baking powder and baking soda. The pecan/brown sugar/cinnamon mixture was a little too much, so next time I'll make less of that. When you do make it, don't make it in a shallow bowl. You need to have something deep so you can break up the packed brown sugar, and really stir up the cinnamon. Thank you for the recipe.
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2 users found this review helpful

Rump Roast Au Jus

Reviewed: Dec. 5, 2007
I made this exactly as stated (ingredient-wise), and in my oven's slow cooker, in which a lid is optional. Foolishly, I didn't cover the roast, so the meat was dry. I'll make this again, but with tweaks that others suggested. I love spicy, but found this too spicy. We're eating it without the spicy crust, and adding (I hate to say this) Worcestshire sauce, A-1 and Heinz 57 (different sauces for different eaters). Has potential. But if you aren't into spicy, don't expect to like this. Read others' reviews and tweak appropriately. My tongue is still burning!
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3 users found this review helpful

Pork Medallions with Dijon Sauce

Reviewed: Oct. 17, 2007
Very tasty, and quick/easy to make. So simple, I can't believe I didn't think of this. I'm so glad I made this; thanks for the recipe!
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10 users found this review helpful

Easy Minute Steaks

Reviewed: Sep. 7, 2007
Easy? Yes. Tasty...not so much. We were disappointed, but to be honest, this kind of food doesn't appeal to us. I tried it anyway b/c I wanted something different to do with the meat, and had the ingredients. I think people who like stew would like this. We didn't like the consistency, all the gravy, and the blandness. But the meat was divinely tender. Not sure we'll eat the leftovers.
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3 users found this review helpful

Special Strip Steaks

Reviewed: Aug. 15, 2007
Very good. I used my cast iron skillet and beef broth. The steaks smelled great, and were very good; I just didn't have any onion. I'd make this again, but I didn't think it was outstanding or even would be with the onion.
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3 users found this review helpful

Steak Tip Marinade

Reviewed: Jul. 14, 2007
I never would have thought to combine these ingredients for the marinade. Thanks so much. It was wonderful!
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2 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: May 5, 2007
Made exactly as recipe states. Bland. Glad I didn't serve to guests. Won't make again.
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2 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Apr. 8, 2007
Very good. I put it in at 350, and for it's last 1/2 hour increased it to 375. It took about 90 minutes to get to 160, which was a bit too well done for us. Next time, I'll set it to turn off at 155, and let it keep cooking as it rests on the counter. I did marinate it with Worcestshire sauce as others suggested. Slices of garlic were a good touch. I'd make this again. It wasn't outstanding, and it produced little in the way of pan drippings, fyi. Good, solid recipe; I wasn't sure what to do with this meat I'd had in the freezer. After all this, my husband still slathered it in Heinz 57. Aaaaargh!
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Surprise Banana Cake

Reviewed: Mar. 13, 2007
Awesome! Possibly b/c I used cake flour instead of regular flour, which I always do for cakes. My 4 bananas were very large. I omitted walnuts, as we don't like them in cakes. Quick breads, sure, but not cake. Lacking a 9 x 13 pan, I used a silicone 9" square, and it produced a 2" high, fluffy (the cake flour!) cake. I'll make this often, with my changes. Oh, and did I mention? I highly recommend using cake flour!
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44 users found this review helpful

Pork Medallions

Reviewed: Feb. 15, 2007
So far I'm in the minority. After reading the reviews, I expected something close to spectacular, but this was just...very ok. It was bland, though I must say the pork itself was wonderfully tender. But I don't know what I could have done to add more flavor. Full disclosure: rather than risk having leftover chicken broth/stock to have to use up or pitch, I used a dry white wine (pinot grigio). If anything, I think that helped. Thanks anyway, but I won't make this again. There are too many other great pork recipes.
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17 users found this review helpful

Sugar Cookie Icing

Reviewed: Feb. 4, 2007
This turned out very stiff. I had to keep adding equal parts of milk and corn syrup, and ended up tripling the amounts of those ingredients to make it workable. Getting to that point was tedious and time consuming. The taste is good, and I like the shiny glaze. I'd lost a recipe that called for corn syrup, so I was happy to find this. I'll make it again, tripling the milk and corn syrup. The almond extract amount was fine.
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3 users found this review helpful

Authentic German Potato Salad

Reviewed: Oct. 8, 2006
Wow! This is great. I cut the sugar 1/3, as someone had mentioned it was sweet; it's easier to add more. I doubled the sauce (as someone else had suggested) by halving the potatoes. That means, 1.5 lbs. red potatoes w/the rest of the ingredients. I forgot to peel the potatoes. Mistake! The peels come off when everything mixes together, so don't make my mistake. My husband loved this, too, but prefers next time I slice, not dice, the potatoes. I hate German food, and I don't know what possessed me to taste this, but once I did I wanted to eat the whole batch at once. It's heavenly, and I'll be making it again and again. Thakns so much!!!
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6 users found this review helpful

Best Burger Ever

Reviewed: Sep. 21, 2006
Very good. It's anything but healthy, though! Even extra lean ground beef has saturated fat--and any sat fat is too much. There's tons of sodium in the onion soup mix, too, as well as the W sauce. I don't advocate having these very often. We're smart to stay away from red meat, but once or twice a year we'll have a burger. This is good for then.
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2 users found this review helpful

Blue Cheese Burgers

Reviewed: Feb. 19, 2006
This was very good. Not outstanding, but very good. Next time I'll cut down a bit on the pepper, which overpowered the blue cheese. And maybe add a little more blue cheese. To be fair, I'm rating this as though it had come out medium (as we'd have preferred), rather than well. I made it on my George Foreman at 360 degrees for 6 minutes, and it was about two minutes to much. Still, it was quite tasty, and next time I'll broil or pan fry, if I don't use the GF grill. I recommend this; my husband isn't even much of a blue cheese fan, and he thought this was great (tho overcooked by my error). Thanks!
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 14, 2006
Oh. My. God. This was fantastic! One of the best entrees I've ever made--and that's saying a lot. I made the recipe exactly as it said, except instead of filet mignon, I found beef tenderloins (2" thick) at Sam's Club. The instructions were perfect! What a lovely entree for Valentine's Day. Thank you!!! I served it accompanied by sauteed fresh sliced button mushrooms. Yum! While I've seen others had success with "regular" breadcrumbs, I'm glad I used panko. Mixed with the crumbled blue cheese -- inspired! The fresh thyme was wonderful, plus I used fresh (not jarred) garlic. I'll make this again, especially for company. Though I'm not sure I'd do the port wine sauce. The meat as otherwise prepared didn't seem to need it. However, if you do use it, boil it down until the liquid is almost all gone. This was as good or better as any fine restaurant's steak entree! And so easy. Very impressive. I'm sure you and anyone you serve this to will go nuts!
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36 users found this review helpful

London Broil I

Reviewed: Nov. 10, 2005
Wow! This was great! I had only 1/4 c. of (low sodium) soy left, so I added 1/4 cup of Worcestshire like others suggested. Amazing! (I'll make it like this from now on.) As we love garlic, I added a fourth clove. I suggest using fresh garlic, rather than the jarred kind. For presentation, I added sauteed button (white) mushrooms. This tasted like a meal you'd expect at a nice restaurant. This is a keeper, and goes in my "make often" file.
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Salmon Rosemary Burgers

Reviewed: Oct. 8, 2005
My husband loved this! This is his rating. He said it is a "10" on a 10-point scale. He loved the blending of salmon with fresh rosemary (don't used dried), Dijon, and horseradish in addition to the other ingredients. This, despite my making this from canned salmon, and scaling the recipe to three servings. And, I made them on my stovetop (lightly fried). I'll make these again, using canned salmon, but would add more bread crumbs to make them hold together instead of falling apart as they did. One patty was ok; the rest were crumbs (that my husband is happy to eat as leftovers). If you like salmon, you'll love this recipe. I imagine it's best if made with fresh (not canned) salmon.
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59 users found this review helpful

Couscous with Dried Cherries

Reviewed: Sep. 29, 2005
This was very ok -- too bland for our taste. I omitted pepper, b/c that just didn't seem complementary to the other flavors. Using chicken stock helped; water would have made it even more bland. I don't know what I'd do to add zip, so I won't try this again. I'd recommend it only if you like bland food (my sister loves bland, so I made this for her, and even she didn't like it). Thanks anyway, Stephanie Moon.
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Lemon and Thyme Lamb Chops

Reviewed: Sep. 29, 2005
I made this for my sister; I don't eat lamb. She thought this was fantastic. I added fresh chopped oregano to the fresh chopped thyme, and thought it smelled great. Next time, I'd add a bit of fresh chopped garlic. I have a halogen oven, and in that it took 14 total minutes to cook to perfection. I'd make this again for my sister, and highly recommend it as is, or with garlic. Thanks, Diane, for the recipe.
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11 users found this review helpful

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